Ingredients
- 6 ripe peaches
- 1 buttermilk pie crust
- 3/4 cup sugar
- 2 Tbsp Ballerina Farm high protein farm flour
- 2 eggs
- 1/3 cup buttermilk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/8 freshly ground nutmeg
Directions
- In boiling water, blanch the peaches. Slip off skins and slice up peaches directly into your prepared pie crust.
- In a medium bowl whisk together the remaining ingredients until smooth.
Pour over peaches. - Bake at 350°F for 50 minutes or until the center is just set. **If the pie is not set yet, cover with aluminum foil and continue baking for an additional 10-15 minutes.
- Let cool completely before serving.
